- 300g (10oz) raspberries, plus a few to decorate
- juice 2 lemons
- 4 eggs, separated150g (5oz) caster sugar
- 5 level tsp powdered gelatine
- 1 x 284ml carton double cream
- 150ml (1¼pt) whipping cream, for piping rosette
- You will need
- greaseproof paper and a 1½ litre (2¾pt) soufflé dish
Tie a double fold of greaseproof paper around the soufflé dish so it comes up 5 to 7cm (2 to 2¾in) above the rim. Secure with sticky tape.
Place the raspberries and lemon juice in a blender goblet and purée until smooth, then sieve to remove the seeds. Place the egg yolks and 100g (4oz) of caster sugar in the bowl of an electric mixer and whisk on high speed until doubled in volume. The whisk should leave a ribbon trail in the mixture.
Dissolve the powdered gelatine in 100ml (4fl oz) cold water and leave until it turns spongy.
Place the bowl over a pan of gently simmering water and stir until the gelatine has melted and is clear. Remove from the heat and whisk into the egg yolk and sugar mixture along with the raspberry purée.
Lightly whip the cream and fold gently into the raspberry mixture. Whisk the egg whites until they are stiff, then whisk in the remaining caster sugar – a spoonful at a time – until you have a thick, glossy mixture.
Fold the egg whites into the raspberry mixture and pour into the prepared soufflé dish; chill overnight.
Remove the paper collar and pipe rosettes of whipped cream around the edge and decorate with the remaining raspberries.